These taco salads have sway the minds of many meat lovers including a few relatives and my boyfriend’s.
1/2 small red onion
1 large tomato
1 bell pepper
1/2 head of lettuce
chickpeas (boiled or can)
1 corn (also you could use a small can)
dash of pepper
a spoonful off vegan sour cream ( per taco shell)
Vegan Monterey Jack or Cheddar cheese (shredded)
1 cup of oil
Cut everything in small slices except the corn and the chickpeas. You can switch or change any of your favorites veggies.
For the shells you just fry a flour tortilla in low fire, try to pinch the edges with tongs so it will form a shell. Then fill the shell with any your favorite veggies, then add a spoonful of cream on top, shredded cheese and a dash of pepper, Bon Appétit.